You will need to cook equal quantities of split mung and rice. You can also use mung dal (used here) instead of split mung. Sprouted whole mung also works. As we know, rice typically makes our glycemic index shoot high in a short time. By adding Mung, it not only increases its nutritive value but also helps to make this dish more balancing in terms of our glycemic action.
Also, chop up Eggplant (Brinjal) in small pieces. Finely chop fresh garlic and green chilies (optional).
Heat some olive oil in a wok and add some fenugreek seeds and cumin. Once these seeds start to release flavor, then add chilies, curry leaves (fresh ones are better, if not dried will do) and garlic along with some dried red chilies. In case you want to make this dish mild with a hint of “eastern” taste- then skip green chilies and add dried red chilies. They lend a great taste and you can always throw them (some folks eat them! Ouch…). You can check at Asian food stores- they have non-hot but color lending chili varieties.
Next add chopped Eggplant and cook on medium heat for a few minutes. Add a pinch of turmeric and powdered ginger. Eggplant should be well-cooked though firm to touch.
Finally add previously cooked rice & split mung and mix well. Add finely chopped cilantro for that awesome, exotic Asian taste- turn off heat, cover for a few minutes and serve hot.